Search results

Hi all, I'm looking to try gather some information and possibly recommendations on a good dried/dehydrated German style wheat beer yeast if possible. I've brewed many batches with WB-06 and won't ever use again, it's just too tart, has zero banana at any temperature or pitch rate and is quite...

Hi there, Just wanting to know if anyone might have an idea why Fermentis 34/70 is so expensive compared to other dry yeasts within the range? Just logged on to pick some up and noticed you're looking at about $9 a pack, why is this yeast so pricey in comparison to some others? What gives?

I've been struggling with pales for quite some time now and think I may have finally realised it may be down to me switching from chill to no chill since. I adjust my hop schedules so ibu remains as it should and just dry hop later on (have tried keg hopping, late fermentation, post...

Hey all, To cut to the chase I bought a few different types of liquid lager yeast to try and to be completely honest I'm not sure I'm picking any difference whatsoever between any of them.. which kinda gets me thinking, is it possible alot if not all are actually the same strains being resold...

I was going to try some of the (far) cheaper alternative Stellar San. The cheaper alternative seems a far better score but I'm not willing to try it after being so satisfied with Star San What's the difference between these two products? I see two labels, an old one which could appear identical...

Looking at upgrading my series 4 kegerator and I'm having a hard time deciding how many taps to go for.. I'm thinking double it to six but really don't know if I should go a few more or if it's going to be total overkill. Help a brother out, how many taps do you have at home and would you like...

Hey guys, I've been lagering for so long with just 34/70 dried yeast that I continue to reuse over and over again by taking a litre of slurry from bottom of my fermenter at kegging, keeping in the refrigerator until next brew day and things have been fine I purchased a few different lager...

Hi everybody!! I've been just using 34/70 for years and years and have actually never tried anything else.. I used to be happy with it but the past year or so I've gotten a minute weird almost off taste I think is me disliking that particular strain so have just bought a couple liquid types...

Hi all, I brewed an all grain pilsner on Saturday, hot cubed it into a clean (had pbw sitting in it before rinse and Starsan) cube at near 100 degrees. Gave it about 7 hours before quickly opening and tipping in my flameout Hallertau. Now, 4 days later it's blown up like a balloon about to...

So I make some pretty darn good beers I must say. Took me the best part of about 20 years mind you but that's home brewing for you.. I've got my water and salts pretty well under control and have experimented a bit with different combinations. Thing I'd like to improve is malt character in my...

Hey all, My local municipality water is treated with chlorine and can actually get quite high in the summer (I can smell it when gushing into a container from tap) I understand this simply boils off but are there any known effects of this in the mash? Thanks

Thinking about so many questions on hop aroma it makes me wonder, do yeast eat hop compounds if not flocced out before dry hopping? It would definitely make sense but is there science to support the theory?

So it's somewhat normal practice for me to leave a freshly racked keg out of refrigeration for a week to let it really clean up before lagering or at least not have to worry about doing so if there's no room in the kegerator, but the past two brews I've done (pale ale and pilsner) have both had...

Hey guys, I made a regular pale ale recently which I tried kegging with a third teaspoon of sodium metabisulphite to see if it wards off oxidation. Left it a week warm in keg before tapping. In short, I've never tasted quite attrocity before.. there's a small hint of a fantastic beer underneath...

I've done quite a few wheats but this was my first step mash. I took a recommendation to go 49 degrees, 62, 69, 78 mash out, looking forward to seeing if I note any difference Any tips on my next wheat?

Hi. I'm having a go at an Aussie lager (C.U.B, XXXX style flavouresque) without the funk and am reading that roasted barley may be used in production of these types. I'm wondering, having never brewed with this, I do have dark crystal on hand, can I sub this in place of and if so, what...

Hey all. Never brewed a Dunkel before. I see munich 1 is generally used as half grist. Is standard pilsner malt ok in it's place along with something like 5% dark crystal and WB06, or is there more to this or incorrect ratios perhaps? Thanks

Just a general observation. Every time I glass a Pirate you can really tell why they put it in a can. What IS this stuff? They say on the actual can packaging they're filtering but you'd never pick it A little dissapointed with my current pale ale's afterward because these are so crystal 60...

I almost can't believe I'm asking this question after brewing for so many years now, but I'm encountering a somewhat strange phenomenon I started using Mangrove Jacks M44 American pale ale yeast which I like for it's clean taste, but my question is: I've been fermenting these standard 1.044 odd...

Hi all Just wondering, what is the actual taste difference between the same beer brewed with a light body, and full body and which applications would one aim for full body? I can imagine the light would be slightly more watery(?)